Make Your Own Crunchy Potato Chips (Crisps)!

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Candied Apple Syrup

These make a kind of sweet-sour-bitter apple concoction that I really enjoy on top of French toast, waffles, ice cream, sorbet, other toast, or by itself.


  • 2+ granny smith (green) apples
  • cranberry juice (for preference, a kind that has enough cranberry essence that it’s slightly bitter) OR cranberries
  • sugar (white, brown, or raw, all are fine)
  • cinnamon
  • cloves
  • lemon juice


  • saute pan or soup pot (pot is recommended if you’re using whole cranberries, as they explode while being heated).
  • knife to cut the apples
  • cutting board
  • stirring implement
  • heat
  • optional: apple corer


  1. Cut up the apples into long, thin rectangles, removing the seeds and the core.
  2. Put the apples in the saute pan or pot. 
  3. Add the cranberry juice or cranberries, the sugar, the cinnamon, the cloves, and the lemon juice.
  4. Heat up the ingredients in the pan slowly to make sure the sugar doesn’t burn, stirring occasionally.
  5. When apple pieces are soft and pink enough for your preference, turn off heat.
  6. Enjoy!

Fava and Radish Toasts

We’re hella sprung on spring– and on all of the amazing produce we scored at our first farmer’s market of the season. Searching for snacks (like usual), we brought home impossibly sexy French breakfast radishes, fat fava beans still in their shell, and crusty bread from La Boulangerie. They needed nothing. –Ok. That’s a lie. They needed butter, salt and pepper, and a glass of something pink and bubbly.

This buttery, light fava smash is better than hummus (but what isn’t), and more seasonally appropriate. Swap olive oil for a peppery, vegan sub and use it to replace that boring chickpea paste. Dip it, stuff it, spread it– there’s no wrong way to get it in your face.

Fava and Radish Toasts

  • 2 lbs Fava Beans still in their pods– or about 2 cups shelled beans
  • 8 - 10 Radishes, scrubbed and sliced thin
  • 4 tbsp soft Butter or Olive Oil
  • Salt and Pepper to Taste
  • Seedy, Crusty, Chewy Bread, sliced very thin and toasted.

Remove your favas from their pod while you bring a large pot of water to a boil. Add plenty of salt to the water and blanch the fava beans for 5 minutes, or until they are tender and bright green, and the waxy membrane coating them slides right off. Rinse under cool water to stop the cooking process.

Pop the waxy membrane off of each fava and tansfer to a bowl. Mash with your butter or oil, using a fork until chunky-but-spreadable. Season with salt and spread on whatever’s handy– like that toasted bread. Top with sliced radishes and lots of black pepper. Serves 2-4 for breakfast, 6-8 for a snack.